This roasted Farro salad with spring vegetables is a delicious and versatile way to enjoy spring flavors. Pack it for lunch or eat it as a side. The soft flavors and the cordiality of the farro are exactly what a spring day needs!
Although we have certain favorites in our house that everyone eats throughout the year (and I admit that we are imported every now and then), we generally try to eat relatively seasonally. This is especially true for vegetables.
Not only is it better for the environment when your food does not have to travel that far, it also generally tastes better. Moreover, it is nice to be reminded of tastes when they come in every year.
I love many different products from different seasons, but there is definitely something special about all clear, fresh spring products. So many beautiful green, and some beautiful pink too. Asparagus, peas and radishes as I use here are perfect examples and work so well in this Farro salad in the spring.
For some reason it has been ages since I ate a farro salad, although we loved the farro salad with roasted pumpkin. This spring version is based on a little, but with more additions to the season.
I have used asparagus many times (such as asparagus soup, asparagus salad with pancetta and asparagus with Hollandaise sauce). It is definitely a spring favorite of mine, and in fact my youngest is chewing it raw (not the one I'm going to complain about!).
Radishes that I want to admit are not something that I use so much, but I find them really roasted or baked, like in my egg and frying pan steak. If you are not so sure about the sharp raw taste, this is the perfect way to try them, because the taste is very different. Roasted radishes are almost buttery and very soft.
How to make this roasted spring-vegetable farro salad
- Cut the asparagus and radishes and roast them both until they are done.
- Meanwhile, boil the farro in water by bringing it to a boil and then simmering until it is tender.
- Place the peas in the farro with the farro to cook gently.
- Mix the ingredients for the dressing and cut thin mint.
- Allow the Farro and roasted vegetables to cool slightly and cut asparagus into bite-sized lengths.
- Mix farro, peas, radish, asparagus, mint and dressing and serve.
How to serve this farro salad
I had the salad both as you see here, as well as with baby arugula mixed in by another day (and a little more oil and lemon). I really loved both. With arugula it is clearly a bit lighter and it extends to serve more. Without the arugula it will be better to take it in a lunch box or for a drink.
Anyway, it works well as a vegetarian meal by itself, but is also soft enough to be great as a side to other things such as roast or grilled chicken, a steak or fish.
This roasted spring vegetable farro salad is a great way to enjoy some of the delicious spring flavors in a tasty way, perfect for lunch, as a side dish or even as a main meal. Easy to make and a great vegetarian option.
Roasted spring vegetable farro salad
ingredients
- 4 oz asparagus 115 g (or a little more if you break a lot)
- 4 oz radish 115g
- 1 tablespoon olive oil
- 1 pinch salt (Optional)
- 1/2 headline farro 100g
- 1/2 headline peas 65 g (fresh or frozen, thawed)
- 10 mint leaves (About)
For the dressing
- 1 1/2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon tahini
Instructions
- Preheat the oven to 400F / 200C.
- Snap off the ends of the asparagus where they naturally break. Cut both ends of the radish and chop them into two halves or quarters, depending on the size. Place everything on a baking sheet and mix with the 1 tbsp oil. Sprinkle with a little salt if used. Roast for 15-20 minutes until the vegetables are soft and light brown. Set aside to cool and cut the asparagus into bite-sized lengths.
- In the meantime, cook the farro according to the instructions on the package (usually stewed in 1 1/2 cups of water for 15 minutes until soft). Add the peas for 1-2 minutes at the end of cooking the farro to cook lightly. Drain and let cool.
- Mix the oil, lemon and tahini for the dressing and stir into the farro. Cut the mint leaves into thin slices and stir them together with the vegetables through the farro and serve or cool until needed. You can serve at room temperature or chilled.
Notes
food
Share as part of a fried, spring-inspired Baking Bloggers - view other ideas:
Baking with spring vegetables
- Fried pasta with mixed vegetables by the recipe of Sneha
- Fried Romaine salad chips because of our good life
- Chicken and Asparagus Pasta Bake from Palatable Pastime
- Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
- Roasted asparagus with shaved fennel from Culinary Adventures with Camilla
- Roasted Radish Tart by Sid & # 39; s Sea Palm Cooking
- Roasted spring vegetable Farro salad from Caroline & # 39; s Cooking (you are here!)
- Grilled Veggie Cobb salad from Cookaholic Wife
- Spring Vegetable Gratin a day in the life on the farm
- Sweet Onion Galette with Parmesan and Mascarpone by Karen & # 39; s Kitchen Stories
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